This is another lovely springtime pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. I think both little and big kids will eat their veggies tonight!

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus 200+ other tasty recipes to try. Check back each Monday for a new delish dish. You can also follow Vegetarianized.com on Facebook and Pinterest.

Servings: 6 as a side; 4 as a mainTime: About 20 minutes active; 70 minutes total

4. Puree carrots in a food processor. Add carrots with cooked pasta back to pot. Add pasta water, all the fontina and half the cheddar. Cook over medium-low heat until cheese is melted and everything is incorporated.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.